Chilli Seeds

Very cold tolerant, the Rocoto Red grows bigger than its yellow and orange counterparts. Purple flowers, leaves and black seeds make the Rocoto easily identifiable.

Very cold tolerant, the Rocoto Yellow has a strong and woody stem and produces purple flowers, leaves and black seeds, making it an easily identifiable plant.

A thick fleshed, moderately hot chilli that is widely used in South American Cuisine. It's been said that "if there were a chile to taste like sunshine, this would be it".

One of Peru's most popular chillies, the Aji Panca delivers a flavour profile that is unique and intriguing, that all chilli lovers should try - smoky, mildly spicy, with berry undertones!

Its name may translate to 'green chile' but the Aji Tuste Verdi is a bit of a rainbow, producing pods that go from green to yellow to orange to red. Difficult to find outside its homeland.

It's no wonder this chilli is called Aji Limon; bright yellow in colour like its namesake, with citrusy undertones, this chilli is very popular in Peruvian cuisine.

Though never officially crowned, the Dorset Naga was thought to be the world's hottest chilli in the mid 2000s, and one of the first chillies whose pods measured in above 1 million SHU.

A European heirloom chilli, the Black Czechoslovakian looks like an almost black Jalapeno until it ripens to a deep red, but it is milder and sweeter.

One of our favourite looking chillies, that delivers versatility - sweet and mild wings, with a moderately hot centre. Highly recommended!

The Rocoto Orange produces huge pods about the size of a golf ball, with characteristic black seeds that make it unique and easily identifiable!